Green Pepper and Cheese Salad

To make this kind of salad, select firm green peppers, one being sufficient if a large one can be obtained.

Season cream cheese well with paprika and a little additional salt if necessary. Cut the top from the pepper, clean out the inside, and pack tight with the cheese. Cut the filled pepper into thin slices, place two or three of these slices on a salad plate garnished with lettuce leaves, and serve with French dressing.

DAISY SALAD.
--If an effective, somewhat ornamental salad is desired, daisy salad, which is illustrated in Fig. 15, will prove satisfactory. As will be observed, this salad resembles a daisy. To make it, cut celery into strips about 2 inches long and trim one end of each round. These strips will serve to represent the daisy petals.

Place them on salad plates garnished with lettuce, laying them so that they radiate from the center and their round ends are toward the outside of the plate. Then, for the center of the daisy effect, cut the yolks of hard-cooked eggs into halves and place one half, with the rounded side up, on the ends of the celery. Serve with French dressing.

HUMPTY DUMPTY SALAD.

It consists of tomatoes and hard-cooked eggs garnished with pieces of stuffed olives, the manner in which the egg is placed in each portion accounting for its name.

For this salad, select rather small, firm, ripe tomatoes. Peel them in the usual way, and when cutting out the stem remove a sufficient portion of the tomato to accommodate the end of an egg. Place each tomato with this part uppermost on a salad plate garnished with lettuce.

Cut the hard-cooked eggs into halves, crosswise, remove the yolk and mash and season it with salt, pepper, and a little vinegar. Replace the yolk in the white and force this into the depression in the tomato. Place a stuffed olive in the egg yolk and serve with French or other desired salad dressing.

WATER-LILY SALAD.
--A means of using eggs in salad without the addition of other foods is found in water-lily salad. If eggs are to be served for a luncheon or some other light meal, this method may add a little variety to the usual ways of serving them.

Hard-cook one egg for each person to be served, remove the shells, and cut the eggs into halves, lengthwise. Remove the yolks, mash them, and season with salt, pepper, and vinegar. Cut the halves of egg whites into three or four pointed pieces, cutting from end to end of the half. Place these in a star shape on salad plates garnished with lettuce. Form the seasoned egg yolk into a ball and place it in the center over the ends of the egg whites. Serve with any desired salad dressing.

EASTER SALAD.
--Cream cheese makes an attractive salad when formed into egg-shaped balls and served in a nest of shredded lettuce. To prepare this salad, which is known as Easter salad, shred lettuce finely and place it in the shape of a nest on salad plates. Make tiny egg-shaped balls of cream cheese moistened with sufficient cream to handle.

Place three or four of these in the inside of the lettuce.
Dust with paprika and serve with any desired dressing.

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